【序号】：1 【作者】： 【题名】：Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller’s Additive Model 【DOI】：10.1021/acs.jafc.1c07924 【年、卷、期、起止页码】： 【全文链接】：
【序号】：2 【作者】： 【题名】：Reconstitution of the Flavor Signature of Laobaigan-Type Baijiu Based on the Natural Concentrations of Its Odor-Active Compounds and Nonvolatile Organic Acids 【DOI】：10.1021/acs.jafc.1c06791 【年、卷、期、起止页码】： 【全文链接】：
【序号】：3 【作者】： 【题名】：Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma 【DOI】：10.1021/acs.jafc.1c06066 【年、卷、期、起止页码】： 【全文链接】：
【序号】：4 【作者】： 【题名】：Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process 【DOI】：10.1021/acs.jafc.1c06473 【年、卷、期、起止页码】： 【全文链接】：
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